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  • Writer's pictureKacie

Stuffed Eggplant with Lemon Tahini Dressing

Updated: Jul 18

This dish is delicious, sophisticated, and looks lovely.

Stuffed Eggplants

-2 medium eggplants

-sea salt

-olive oil extra virgin

-1/2 cup quinoa

-2 cups water

-1/2 onion, finely diced

-2 cloves garlic, minced

-1 medium tomato, diced

-1 zucchini, grated

-2 tbsp tomato paste

-fresh cilantro, chopped

Lemon Tahini Sauce

-1/4 cup tahini

-2 cloves garlic, minced

-1/2 cup water

-1 lemon, juiced

-sea salt



1. Preheat the oven to 400°F/200°C.

2. Cut the eggplant in half length-wise and scoop out the flesh using a

spoon. Place the scooped out flesh in a bowl and set aside, you will

need it later for the filling. Put the eggplant halves onto a parchment paper-lined baking tray, drizzle with olive oil and season with salt.

3. Bake

for about 30 minutes or until soft to touch.

4. Prepare Lemon Tahini Dressing: In a food

processor, mix all the ingredients for the sauce except for the water. Add

the water gradually according to your desired consistency, set aside.

4. Prepare the quinoa according to the package instructions.

5. Chop the flesh from the eggplant into about 1cm cubes.

6. Add a little water to a pan at medium-high heat, add in the chopped

onions. Cook for about 2 minutes or until they turn translucent. Add the

garlic and cook for another minute. Add more water as needed to prevent sticking.

7. Now add the diced eggplant, tomatoes, zucchini, season with sea salt and

pepper and cook for 2-3 minutes or until soft.

8. When the quinoa is fully cooked remove it from the heat and stir it into

the pan with the vegetables.

9. Use a tablespoon to fill the quinoa mixture into the eggplant halves.

10. Drizzle the Lemon Tahini Dressing on top and garnish with cilantro.


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